Our Pie Crust

We refer to our crust as our baby. We handle it with care, let it sleep, and put it under just the right amount of pressure. The end result is something we take a lot of pride in.

Handle with Care:

We first start with the ingredients, like you would find at home; flour, shortening etc. Then we mix. Our mixer mimics grandma’s hands as it gently blends the ingredients. We never use a dough hood or beat it.

Let it Rest:

After our pie crust is mixed, we let it rest overnight in a temperature controlled room. This allows the gluten strands time to settle down and relax. This makes your pie dough easier to roll out and cuts down on any shrinking during the baking process.

Right Amount of Pressure:

We usually brag about how our bakers hand-craft our pies. But when it comes to rolling out our pies, we brag about our machine. Instead of pressing on it with a rolling pin 20 times back and forth, we only apply pressure three times. The more you roll the dough, the tougher it becomes, thus, our dough is airy and flaky.

Pride:

People know Tippin’s for our French Silk Pie and our flaky pie crust. Next time you bite into one of our pies, take a look at the beautiful flakes and layers in the crust.

Little known facts about our crusts:

When baking cream pie shells, we start by baking them upside down. We flip them with a couple minutes left. Baking them on both sides allows for an even baking.

We don’t throw out broken crusts. Have you tried our French Apple Pie? The streusel topping is made up of broken pie crusts, cinnamon, sugar, and a little butter.